Wednesday, 9 April 2008

White Wine For Spring With Baked Salmon

At last the evenings are drawing out and the hedges are flushing with green as Spring pushes Winter away. Some evenings have been so mild I have almost been tempted to eat outside but the snow and frost haven't quite been banished yet. There is a lovely white wine for Spring – Château Tour Chapoux (£5.25) which breathes a sense of sunshine and unfurling leaves towards you even before you open it, as it has a painting of a vine leaf curling up the label. However it's what's inside the bottle that counts and the wine is deliciously refreshing and vibrant.

Château Tour Chapoux is made from 70% Sauvignon Blanc, 20% Semillon and 10% Muscadelle and its a pale yellow crisp white wine from the heart of the Entre Deux Mers, from Saint Antoine du Queyret. Being made predominantly with the Sauvignon Blanc grape this wine is perfumed with the scents of grassy meadows , citrus, acacia flowers and gorse. The Semillon offers notes of spring blossoms, pears and peaches which brings a roundness in the mouth. The Muscadelle is floral and fruity too and contributes to the aromatic complexity of the wine. The Entre Deux Mers wines are often drunk young and as aperitifs they refresh the palate and open the appetite.
If you'd like to know more about the wine click here.

Château Tour Chapoux goes very well with seafood, oysters and fish so I have paired it with a salmon recipe – it's easy to make and is great hot or cold. Enjoy!

Baked Salmon and Hollandaise Sauce

1 salmon
2 oz butter
¼ pint dry white wine
bay leaf
dill sprigs
tarragon sprigs
parsley
salt and pepper

Line a baking tray with some foil and dot the butter around. Lay the salmon in the foil and curl the edges to make a bowl shape. Pour in the wine and sprinkle the herbs, salt and pepper over the salmon and then wrap it up. Bake at 160ºC/325ºF for around 1 ½ hours. Garnish with herbs and hollandaise sauce.

Images Courtesy of www.flickr.com

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